| No violation noted during this evaluation. | 06/10/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REATTACH (SECURE) THE 2--BAY SINK TO THE WALL.
Location: Kitchen
|
10/09/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.4/30 -- A WORK ORDER HAS BEEN TURNED IN FOR REPAIRS. STILL WAITING ON MAINTENANCE DEPT. TO START.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC. 4/30 -- WAITING ON MAINTENANCE DEPT. TO START REPAIRS.5/28 -- " " " " " " " .
Location: Kitchen (back)
Equipment: 3-bay
|
06/06/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.4/30 -- A WORK ORDER HAS BEEN TURNED IN FOR REPAIRS. STILL WAITING ON MAINTENANCE DEPT. TO START.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC. 4/30 -- WAITING ON MAINTENANCE DEPT. TO START REPAIRS.5/28 -- " " " " " " " .
Location: Kitchen (back)
Equipment: 3-bay
|
05/28/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.4/30 -- A WORK ORDER HAS BEEN TURNED IN FOR REPAIRS. STILL WAITING ON MAINTENANCE DEPT. TO START.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC. 4/30 -- WAITING ON MAINTENANCE DEPT. TO START REPAIRS.
Location: Kitchen (back)
Equipment: 3-bay
|
05/21/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.4/30 -- A WORK ORDER HAS BEEN TURNED IN FOR REPAIRS. STILL WAITING ON MAINTENANCE DEPT. TO START.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC. 4/30 -- WAITING ON MAINTENANCE DEPT. TO START REPAIRS.
Location: Kitchen (back)
Equipment: 3-bay
|
05/14/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.4/30 -- A WORK ORDER HAS BEEN TURNED IN FOR REPAIRS. STILL WAITING ON MAINTENANCE DEPT. TO START.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC. 4/30 -- WAITING ON MAINTENANCE DEPT. TO START REPAIRS.
Location: Kitchen (back)
Equipment: 3-bay
|
05/07/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.4/30 -- A WORK ORDER HAS BEEN TURNED IN FOR REPAIRS. STILL WAITING ON MAINTENANCE DEPT. TO START.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC. 4/30 -- WAITING ON MAINTENANCE DEPT. TO START REPAIRS.
Location: Kitchen (back)
Equipment: 3-bay
|
04/30/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC.
Location: Kitchen (back)
Equipment: 3-bay
|
04/23/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER AT 3--BAY SINK SHOULD BE CALIBRATED/REPAIRED TO 200 PPM, AS IT MEASURED AROUND 400PPM.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN BOTH FRONT COOLERS AS DISCUSSED.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET ALLOWS WATER TO KEEP RUNNING WHEN USING SANITIZER DISPENSER. FAUCETS SHOULD ALLOW SEPERATE FUNCTIONS FOR WASH, RINSE AND SANITIZE WITHOUT INTERMIXING, ETC.
Location: Kitchen (back)
Equipment: 3-bay
|
04/16/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 24TH. UPDATE THIS AS NEEDED.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ONE OPEN BOX OF FOOD IN WALK--IN FREEZER SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
|
11/07/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 24TH. UPDATE THIS AS NEEDED.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ONE OPEN BOX OF FOOD IN WALK--IN FREEZER SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
|
10/19/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 24TH. UPDATE THIS AS NEEDED.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ONE OPEN BOX OF FOOD IN WALK--IN FREEZER SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
|
10/19/2012 | Routine |
| No violation noted during this evaluation. | 03/22/2012 | Routine |
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